Richardos Nikolaos Salek

The objective of this study was to evaluate the effect of citrus fiber (1% wt/wt) on the physicochemical, rheological, textural, tribological, and sensory properties of quark cheese spreads with different fat content (10%, 15%, and 20% wt/wt). Physicochemical properties, including pH, DM, and water activity, were not affected by citrus fiber addition. Furthermore, rheological and textural analyses showed that citrus fiber increased samples' hardness and viscoelastic moduli, probably by reinforcing the protein-polysaccharide matrix, especially in low-fat variants. Tribological measurements indicated that higher fat improved lubrication, whereas fiber-containing quark cheese spread samples exhibited slightly higher coefficients of friction due to increased structural rigidity. Additionally, color analysis revealed minor shifts toward darker and more yellow tones when citrus fiber was used. Moreover, sensory evaluation confirmed that citrus fiber addition did not affect most of the tested organoleptic attributes, with slight improvement in flavor. The findings indicate that incorporating citrus fiber into quark cheese spreads can improve their functional properties, facilitate fat reduction, and promote the sustainable utilization of byproducts in dairy products.

Reducing the sodium content in processed cheese (PC) is a major nutritional goal, whereas maintaining its functional and sensory quality remains challenging. The current study evaluated the impact of potassium-based emulsifying salts (ES; dipotassium hydrogen phosphate, DKP; tetrapotassium pyrophosphate, TKPP; pentapotassium triphosphate, KTPP) at different concentrations (2.0%, 2.5%, and 3.0% wt/wt) on the physicochemical, mechanical (viscoelastic, textural, and mechanical vibration damping), thermal, and sensory properties of model PC samples (40% wt/wt DM and 50% wt/wt fat in DM contents) during a 60-d storage period at 6°C ± 2°C. Selected types of sodium-based ES (disodium hydrogen phosphate, DSP; tetrasodium pyrophosphate, TSPP; pentasodium triphosphate, STPP) were also prepared for comparison reasons. All tested samples exhibited a gel-like, predominantly elastic behavior, with functional responses dependent on ES type and concentration. Hardness increased with longer (potassium or sodium) phosphate chains: DKP (or DSP) < TKPP (or TSPP) < KTPP (or STPP), with KTPP producing the firmest PC samples. Mechanical vibration damping measurements were consistent with hardness and complex modulus (G*) results. In addition, storage period slightly decreased samples' pH and yellowness. The results of the differential scanning calorimetry indicated enhanced water binding with higher potassium content. Furthermore, the use of potassium-based ES significantly lowered sodium levels in the resultant PC without compromising sensory quality. The obtained results highlighted that potassium-based ES could be considered as a beneficial alternative to sodium-based ES, offering an effective strategy to reduce dietary sodium intake while preserving key functional and sensory properties of PC.

The effect of the high-pressure homogenization (HPH) process (one-stage; applied pressure of 10 MPa and 20 MPa) and furcellaran addition (0.25% and 0.50%, w/w) on the physicochemical and rheological properties of chocolate milk drinks was evaluated. Non-homogenized samples and the milk sample used to produce all model chocolate milk drink samples were also evaluated for comparison. The addition of furcellaran and the HPH process significantly influenced the monitored characteristics of the model samples. In particular, the addition of furcellaran caused an increase in shear stress and viscosity, and HPH also had a noticeable effect on these rheological properties. From the results obtained, it can be concluded that the model samples of chocolate milk drinks exhibited a pseudoplastic behavior. Furthermore, the results of the physicochemical analyses showed a slight increase in dry matter and total soluble solids contents due to furcellaran addition. The solid particle sedimentation values of the tested samples decreased due to furcellaran addition (up to 11.99%.). In addition to the effect on rheological properties, the HPH regime slightly increased the sample’s pH values (6.80–6.81). The application of HPH and furcellaran addition may appear advantageous in manufacturing chocolate milk drinks (or dairy-based suspensions) with enhanced physical, flow and sensory properties.

Background: Foods containing nutraceuticals from the mineral element group are being developed to compensate for the problem of deficiency in billions of people around the world. This research focuses on essential elements of patented cereal-based mixtures to complement the deficiencies of these elements and, at the same time, assesses their safety in terms of toxic elements in the human diet. Methods: The mineral and trace element contents in the mixtures were determined using the ICP-MS method with a subsequent evaluation of the contributions of the mixtures to the essential and toxic reference values based on dietary intakes and exposures for adults at 60, 80 and 100 kg of adult body weight and a portion size of 50 g. The potential health risk was evaluated using a metal pollution index. Results: The concentrations of minerals and trace elements in the cereal-based mixtures analyzed were as follows: K (up to 4150 µg/g) ≥ P > Mg > Ca > Na > Fe > Zn > Mn > Cu > Al > Ba (up to 4.40 µg/g) > Sr (up to 480 ng/g) ≥ Ti ≥ Ni > Ce ≥ Co > As ≥ Cs > Ag ≥ Li > Se > Be > Cr > Tl > Pb ≥ Hg > Ho > Cd > Sn (up to 1.12 ng/g). The mixtures contribute significantly to the reference values for Mn, Cu, Zn, Fe, and P for adults. Individual dietary exposure values of toxic elements for adults weighing 60 kg decrease in this order: Al (10.1 µg/kg bw/day) > Ni (362 ng/kg bw/day) > As ≥ Pb > Ag > Hg > Cd > and Sn (0.93 ng/kg bw/day). Conclusions: In terms of Regulation (EU) No 1924/2006 of the European Parliament and of the Council on nutrition and health claims made on foods, the cereal-based mixtures could be labelled “source of” Mn, Cu, Zn, Fe, and P when their contributions to the reference values exceeded 15%; in addition, “low sodium/salt” or “very low sodium/salt” can be applied. The mixtures contribute insignificantly to the toxic reference values of Al, Sn, Hg, Cd, Ni, and Ag, and the exposure values of Pb for developmental neurotoxicity, nephrotoxicity, and cardiovascular effects were considered safe. Regarding the metal pollution index of mixtures, there is no concern for potential health effects. Cereal-based mixtures are suitable for use in the food industry as a potential source of beneficial micronutrients for the human diet, although bioaccessible studies should not be neglected.

The current study investigated the impact of two-stage water addition on the selected properties of processed cheese (PC). In particular, the above-mentioned novel approach involved adding water in two stages during the PC manufacturing process. The effects of this process on the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC were evaluated. For all examined PC samples, the elastic modulus consistently dominated over the viscous modulus (G′ > G″) across the entire frequency range. Moreover, it was observed that a smaller amount of initial water addition during the melting process resulted in a slight increase in the values of both viscoelastic moduli. The control sample exhibited the lowest lightness values, while it also showed the highest level of yellow coloring, suggesting that the two-stage addition of water affected the color of the PC samples. The results showed that the two-stage addition of water significantly influenced the physicochemical, viscoelastic, textural, tribological, thermal, and organoleptic properties of PC, leading to a modified texture, and thermal stability. Moreover, firmer PC products were obtained when a greater initial water level (first dosage; in the range of 60 to 90%) was utilized. This study could provide valuable information on the development of high-quality PC products with tailored functional properties, which can be important for the dairy industry.

Detailed research analysis of the contents of eight toxic trace elements in non-cereal flours was conducted using inductively coupled plasma mass spectrometry, and the release of elements from the flour matrixes after in vitro digestion was investigated. It also examines dietary intake and evaluates the metal pollution index. The highest digestibility value was measured with banana flour (92.6%), while grape seed flour was the least digestible, only 44%. The most abundant element was Al, followed by Ni, which was present (except banana flour) at concentrations of more than twice that found in food generally. The flax and milk thistle seed flours showed two orders of magnitude higher amounts of Cd than those measured in other flours. When consuming a 100 g portion of non-cereal flours, a consumer weighing 60 kg is exposed to the highest dietary exposures to Al and Ni (in the order of µg/kg bw); the exposures for the intake of Cd, Sn, Hg, As, Ag, and Pb are of the order of ng/kg bw. Grape seed flour was assessed as a significant contributor to the provisional tolerable weekly intake (PTWI) value of Al (16%); in addition, significant contributions of banana, pumpkin, grape, and milk thistle flours to the PTWI value of Hg, ranging from 15 to 22%, were determined. Furthermore, the contributions of milk thistle and flax seed flours to the provisional tolerable monthly intake (PTMI) value of Cd were also recognized as significant (specifically, 26 and 49%, respectively). The contributions of milk thistle, flax seed, and pumpkin seed flour to tolerable daily intake for Ni were estimated between 19 and 57%. The margin of exposure values for developmental neurotoxicity, nephrotoxicity, and cardiovascular effects obtained for the intake of Pb were considered safe. During the digestion process, the toxic elements that were the most retained in the matrices of grape and pumpkin seed flour were easily released from the banana flour. The retention factor, which was above 50% for Hg in the grape seed flour, was examined as the highest. All toxic trace elements, which were found to still be part of the undigested portion of the flours, could theoretically pass into the large intestine. In the future, more research is needed to clarify the possible carcinogenesis effect of toxic trace elements in the colon.

Sterilized processed cheese is a dairy product with prolonged shelf life compared to regular processed cheese. The extension of durability is made possible by the thermosterilization of processed cheese, while regular processed cheese is submitted to pasteurization process during manufacturing. Sterilized processed cheese can be classified as long-life foods and their shelf life may reach up to 24 months, if stored at ambient temperature (approx. 25 ± 1 °C). This fact is an advantage over regular processed cheese, which has a shelf life of only around 6 months. Sterilized processed cheese finds application in everyday life when refrigeration facilities are not available; i.e., it is intended for regular retail. However, their most important use is for storage in state material reserves and, moreover, for catering for members of the armed forces and/or members of the integrated rescue system. This review aimed to gather general information on sterilized processed cheeses, their characterization, usage and production. Furthermore, the review discusses the principles of sterilization and factors affecting the course of sterilization focusing on the setting the sterilization limits and sterilization parameters in order to maximize end-product quality. Moreover, last part of the review is devoted to the effect of sterilization and long-term storage on the qualitative parameters of sterilized processed cheese.

Whey is mostly generated during the production of cheese or curds. Nevertheless, the quantity of whey generated is substantial, with just fifty percent of the total utilised. Moreover, improper disposal of whey has a negative impact on the environment. The use of whey in beverage production is an innovative approach with the potential to expand the application possibilities of this by-product of the food industry. The article focuses on the composition and health benefits of whey, while the impact of improper disposal of whey into wastewater and the environmental impact are discussed. Included is a description of the production and properties of unfermented and fermented whey beverages. Finally, new technological processes used in the production of whey-based beverages are discussed.

This study comprehensively analyses various powdered milk samples to elucidate their structural, surface, and mechanical properties. Through detailed examination, diverse characteristics among the samples were observed, shedding light on their behavior under different conditions. Notably, findings reveal intriguing insights into surface energy profiles, Harkins spreading coefficient, powder rheological properties, and sound absorption efficiency of the powdered milk samples. The intricate relationship between surface properties and bulk characteristics influenced the cooperative behavior of freely poured and consolidated milk powder beds, resulting in varying flowability from free-flowing to cohesive. Surface energy played a significant role in cohesiveness and dispersibility, with milk fat acting as a key mediator leading to changes in bulk dynamic-mechanical stiffness. These findings hold practical implications for formulating innovative aerosol-based dairy and cosmetic products, thereby enhancing everyday experiences.